Vibrio Cases: An increase in Vibrio cases

was seen over the course of several months

last year. It was theorized that this was pri-

marily due to changes in our vibrio reporting

mechanism. No connections were identified

between the cases; however, it was a substan-

tial increase over the one to two cases we

typically receive per year. In most of these

cases we were able to successfully gather shell-

fish tags and conduct a trace-back to the

source of the shellfish. A few cases reported

seafood exposures that were not shellfish (i.e.

sushi or shrimp) requiring coordination with

the FDA Detroit District Office.

Strengths: The increase in cases provided

an opportunity to strengthen shellfish trace-

back procedures and improved collaboration

between ISDH Food Protection key investiga-

tion staff, the ISDH Waterborne Epidemiolo-

gist and the FDA Regional Shellfish Expert. It

also provided an opportunity to update state

Vibrio written procedures, which was coordi-

nated by the Waterborne Epidemiologist.

Furthermore, an investigation meeting was

conducted with Indiana and Michigan RRT

members, the FDA Detroit District and the

FDA Regional Shellfish Specialist. The meeting

was productive for the investigation and initi-

ated improvements to future shellfish investi-

gations.

Areas for Improvement: A couple of the

cases (with plausible exposures) were false

positives. This problem was corrected by ex-

pediting the clinical samples to the ISDH La-

boratory for confirmation before sending to

the CDC for further analysis. Expediting the

confirmatory results decreased the amount of

time spent needlessly investigating possible

exposures on false positives. Local Health

Department (LHD) Public Health Nurses

(PHN) interviewed case individuals and com-

pleted the clinical portion of the Cholera and

Other Vibrio Illness Surveillance (COVIS) re-

port. Often food history questions arose after

additional information was received from the

environmental assessment. Additional calls

with case individuals caused frustration from

both LHD PHNs and case individuals. This

was corrected by requesting permission to

contact the case individuals directly to reduce

frequent contacts. Lastly, there was also a lag

in receiving the COVIS forms back from feder-

al partners when the exposures occurred out-

side Indiana.

Mid Course status report: 2020 Objective for

Vibrio:

FS1.6—-Reduce infections caused by Vib-

rio species transmitted through food,

measures Vibrio species infections. Statistics

from the Foodborne Active Surveillance Net-

work (FoodNet), Centers for Disease Control

and Prevention/National Center for Emerging

and Zoonotic Infectious Diseases (CDC/

NCEZID), showed an increased from .3 cases

per 100,000 population in 2006-2008 to .5

in 2013 The 2020 target is .2. This represents

a 66.7% increase.

CDC estimates that 8,000 people will

become sick with vibriosis and 100 will die

from the infections in the United States each

year. The infection is severe and may require

intensive care or limb amputations. Death can

occur within a day or two of becoming ill.

Those most likely to get sick:

Have conditions such as cancer, diabe-

tes, HIV or thalassemia

Receive immune suppressing therapy

for the treatment of disease

Take medicine to decrease stomach acid

levels

Have had a recent surgery

Continued on page 4

FoodBytes Indiana State Department of Health Food Protection Program

June 2017

Food Safety Healthy

People 2020 Mid

Course Review

2

Food Protection

Staffing Updates and

Moves

3

Welcome New Staff 4

Improve Outbreak

Response

20.88 Information

for LHDs

5

Soynut Butter

Traceback

6

2016 Symposium

Highlights

7

From the Director’s

Desk

8

Tidbits, Crumbs, and

Leftovers

Inside this issue:

Multiple Vibrio Cases in Indiana

Volume 17 Issue 2

Expert working groups are formu-

lating the 2030 Healthy People objec-

tives for the nation. Currently, there are

33 measurable objectives for food safe-

ty. The goal: Improve food safety and

reduce foodborne illnesses. In this mid-

course review;

6 objectives had met or exceeded

their 2020 targets

5 objectives were improving

7 objectives had demonstrated little

or no detectable change

5 objectives were getting worse

10 objectives had baseline data on-

ly.

Infections Caused by Pathogens Com-

monly Transmitted Through Food

There was little or no detectable

change in Campylobacter species

infections from 2006-2008 (12.7

cases per 100,000) to 2013 (13.7

cases per 100,000) population. The

target is 8.5.

There was no change in Escherichia

Coli (E. coli) 0157.H7 infections

from 2006-2008 to 2013 (1.2 cases

per 100,000 population). The tar-

get is 0.6.

There was no change in Listeria

monocytogenes infections from

2006-2008 (0.3 cases per 100,000

population). The target is 0.2.

There was little or no detectable

change in Salmonella species infec-

tions from 2006-2008 to 2013 (15.1

cases per 100,000) population. The

target is 11.4.

Post diarrheal hemolytic uremic

syndrome in children under age 5

years decreased from 2.0 cases to

1.4 cases per 100,000 population

from 2006-2008 to 2012 moving

toward the 2020 target of 1.

Vibrio species infections increased

from 0.3 cases per 100,000 popula-

tion in 2006-2008 to 0.5 in 2013

moving away from the baseline

2020 target of 0.2.

There was no change in Yersinia

species infections from 2006-2008

to 2013 (0.4 cases per 100,000)

population. The target is 0.3.

Safe Food-handling Behaviors by Con-

sumers

Between 2006 and 2010, the per-

centage of consumers aged 18 and

over who washed their hands and

surfaces often during food prepara-

tion increased from 67.2% to

72.6%.

Between 2006 and 2010, the per-

centage of consumers aged 18 and

over who separated (did not cross -

contaminate) foods during prepara-

tion increased from 88.6% to

90.8%.

Between 2006 and 2010, the per-

centage of consumers aged 18 and

over who cooked food to the

proper temperature increased from

36.9% to 38.9%.

The percentage of consumers aged

18 and over who refrigerated food

promptly decreased from 88.1% to

83.7%.

Safe Food-handling Behaviors by Res-

taurants

Fast-food restaurants where em-

ployees practice proper handwash-

ing increased from 61.2% to

69.3%.

Fast-food restaurants where em-

ployees do not contact ready-to eat

foods with bare hands increased

from 73.7% to 81%.

Fast-food restaurants where food

contact surfaces are properly

cleaned and sanitized went from

58.3% to 66.2%.

Fast-food restaurants where foods

are properly refrigerated went from

32% to 39.6%.

Fast-food restaurants where hot

foods are held at the proper tem-

perature went from 71.3% to

78.9%.

Full-service restaurants where em-

ployees practice proper handwash-

ing went from 24.2% to 31.4%.

Full-service restaurants where em-

ployees do not contact ready-to-eat

food with bare hands went from

53.7% to 62.1%.

Full-service restaurants where food

contact surfaces are properly

cleaned and sanitized went from

36.5% to 44.5%.

Full-service restaurants where foods

are held at the proper temperatures

went from 28.8% to 35.7%.

Full-service restaurants where hot

foods are held at the proper tem-

peratures went from 60.2% to

68.5%.

Allergic Reaction to Food

The proportion of severe reactions

to food among persons aged 18 and

over with food allergies decreased from

29.3% in 2006 to 21.8% in 2010.

For more information, visit the

HealthyPeople.gov website.

Citation: National Center for

Health Statistics. Chapter 14: Food Safe-

ty. Healthy People 2020 Midcourse

Review, Hyattsville, MD. 2016.

By Sharon Farrell, ISDH FPP

Page 2 FoodBytes

Healthy People 2020 Midcourse Review Food Safety (FS) Sees Progress

Congratulations to Lisa Harrison,

Al Houchin, Kris Gasperic and Krista

Click for completion of ISDH Leader-

ship at All Levels (LAAL) Courses of-

fered at ISDH.

Al and Lisa completed the Inter-

mediate Level on December 16, 2016.

Krista and Kris graduated from the

Core Leadership on April 5, 2017.

Lisa‘s thoughts were: “Leadership

at all Levels has been a fantastic way

for me to determine how I fit into the

leadership team in the Food Protection

Program, even though I have no man-

agement or supervisory responsibility

in my job. I have learned that I can still

use my leadership strengths to help our

program. The most valuable part of

the class to me was the Leadership

Style Evaluation. This evaluation is

used to determine your leadership

style and strengths so you know your

strengths and weaknesses related to

leadership. You will learn something

valuable about yourself when you take

this great course.”

Al noted that “it challenged the

student to look at the different person-

ality types in people and learn how to

identify the people’s personality and

how to work with them as a supervi-

sor. An onion has many layers and like

people, if you peel back the layers,

you discover the true personality of

people. Pam Pontones, Deputy Com-

missioner and Dr. Jennifer Walthall,

former Deputy Commissioner taught

the class and did an excellent job.”

According to Megan Bunce, Pro-

gram Director I, Public Health Per-

formance, “LAAL includes core, inter-

mediate, and advanced courses that

provide an overview of leadership

concepts, a deeper view of who you

are as a leader, and ways you can

effectively lead others.

LAAL will help you build skills

that can strengthen your resume,

advance your career, and prepare

you for your next assignment as well

as improve your ability to supervise your

employees, work well on a team, become

more effective in your work, and take on

new challenges. In addition, the skills you

learn and strengthen in this course are

transferrable to other areas of your life.

The course is offered at no cost to partici-

pants or programs.”

Effective July

2017, Stanley

Danao will

assume the

position of

RRT Food

Specialist.

This is a new

position as

ISDH FPP

builds the

Rapid Re-

sponse Team

capabilities

for Indiana. He was formerly a Food Sci-

entist ll with wholesale and retail inspec-

tion and LHD coverage responsibilities.

Stan can be reached at 317-501-9363, or

email sdanao@isdh.in.gov.

Misty

Harvey

moved

to a

Food

Scientist

II, with

whole-

sale

food

estab-

lishment

responsibilities on May 22nd

, 2017. Misty

formerly was the Manufactured Food

Regulatory Program Standards (MFRPS)

Project Coordinator. She can be reached

at 317-690-6686 mobile or

email mharvey1@isdh.in.gov.

Delnaaz

Daruwala

moved to

the

MFRPS/

RRT Assis-

tant posi-

tion in

May. She

was for-

merly the

VNRFRPS

Project

Coordinator. She can be reached at 317-

233-8476 or

email, ddaruwala@isdh.in.gov.

JoAnna

Beck was

selected to

the new

position as

Produce

Safety Su-

pervisor.

She former-

ly served as

a Food

Safety Farm

Consultant.

In her new position she will implement

the Produce Safety Grant awarded to

ISDH, with the Indiana State Department

of Agriculture and Purdue University as

sub recipients. She is also active as an

AFDO Fellow. JoAnna can be reached at

317-476-0056 or at JBeck1@isdh.in.gov.

We are very excited for these indi-

viduals and our program.

This leaves vacant two Food Scientist

II positions that should be available later

this year.

Page 3 FoodBytes

Staffing Updates and Moves

Leadership at All Levels Grads

Four Staffing Changes

By Krista Click, Director, Indiana Food

Protection Program

New Produce Safety Supervisor

Jo McCarthy,

MPH, CPH has

joined Produce

Safety as the

Produce Safety

Project Coordi-

nator. Jo has

worked in vari-

ous roles for

more that 30

years within the

private and

public sectors.

Since working in public health, she has

held leadership roles working with state

and local government, academia and

the private sector in public health prac-

tice, accreditation and quality improve-

ment, community health worker infra-

structure development, environmental

and sexual health promotion.

Jo earned her Bachelors' degree in

Secondary Education, a Master’s degree

in Public Health and is pursuing a doc-

torate in Health Behavior and minor in

Sexual Health Policy from Indiana Uni-

versity, Bloomington’s School of Public

Health.

You can reach Jo at 317-233-5361

or jmccarthyjean@isdh.in.gov.

Tracy Hawkins has joined the ISDH

Food Protection team as the Rapid Re-

sponse Team (RRT) Epidemiologist.

Tracy worked as an Environmental

Health Specialist at the Maricopa Coun-

ty Environmental Services Department

conducting routine inspections, tempo-

rary permit inspections and environ-

mental assessments during outbreaks.

She was the Foodborne Illness Epidemi-

ologist at the Arizona Department of

Health Services investigating foodborne

illness outbreaks and reviewing case

interview data.

Additionally, she was a Communi-

cable Disease Investigator with the Mar-

icopa County Department of Public

Health where she interviewed con-

firmed cases with reportable illnesses

trying to determine where they were

exposed and if case contact measures of

exclusion/restriction were appropriate.

“I am a certified barbeque judge

with the Kansas City barbeque society. I

recently moved to Indiana from Arizo-

na and I’m really enjoying it here!”

The RRT Epidemiologist responds

to food and feed emergencies by con-

ducting epidemiological investigations.

“I am learning preparedness and

response plans based upon the FDA’s

Rapid Response Team manual.”

New Rapid Response Team Epidemiologist On-Board

Page 4 FoodBytes

“The RRT Epidemiologist works

with the Epidemiologists in the Epidemi-

ology Resource Center at 2 North and

I’m working on building bridges so that

our programs can work together and

respond to outbreaks more efficiently

and effectively.”

Tracy can be reached at 317-233-

2170 or email thawkins@isdh.in.gov.

By Tracy Hawkins, RRT Epidemi-

ologist ISDH Food Protection

New Produce Safety Project

Welcome New Staff!

By Jo McCarthy, ISDH FPP

Before cooking discard open shell-

fish with open shells.

There is no way to tell by looking if

shellfish contains the bacteria.

Under Indiana law, retail establish-

ments are required to post a consumer

advisory warning about the dangers of

eating undercooked products including

shellfish (410 IAC 7-24, section 196).

By Laurie Kidwell, RRT Supervisor,

Indiana Food Protection Program

Continued from page 1

Foods most likely to cause infections are

raw oysters or shellfish. The only way

to kill harmful bacteria in oysters is to

cook them properly. Hot sauces, lemon

juice and drinking alcohol doesn’t kill

Vibrio bacteria. CDC recommends in-

shell boiling for 5 minutes or steaming

until shells open and continue steaming

for 9 or more minutes. Shucked oyster

should be boiled for at least 3 minutes,

fried in 375° Fahrenheit (F) oil at least 3

minutes, broiled 3 inches from heat for

3 minutes, or baked at 450° Fahrenheit

for 10 minutes.

Improve Outbreak Response using

Environmental Assessments is a course

that may be of interest to our partner

agencies and their environmental health

specialists. The course is designed to

improve outbreak response using envi-

ronmental assessments (EA)s. This

course addresses the role of environ-

mental assessments within the broader

context of outbreak investigations and

the food safety system. The skills need-

ed to participate in an outbreak investi-

gation are different from those needed

to inspect restaurants, and the role of

environmental health staff is critical

(CDC). This online course is designed

specifically for environmental health

professionals and food safety program

officials in government agencies, as well

as those from scientific, industry, and

consumer groups. Participants practice

critical skills through simulated exercises,

such as interviewing food workers and

conducting an environmental assess-

ment of a restaurant implicated in an

outbreak (CDC). Participants also learn

how to:

Investigate foodborne illness out-

breaks as a member of a larger out-

break response team,

Identify an outbreak’s environmen-

tal causes, and

Recommend appropriate control

measures (CDC).

The course can be completed in

about 8-10 hours, or broken down into

smaller sections completed over time.

This course explains the difference be-

tween an environmental assessment and

a routine inspection and is recommend-

ed for anyone who may be conducting

an EA in response to an outbreak.

The link to register for the course is

below:

https://www.cdc.gov/NCEH/EHS/

eLearn/EA_FIO/index.htm

By Laurie Kidwell, RRT Supervisor,

Indiana Food Protection Program

20.88 Information for LHD’s

Recently several local health de-

partments (LHDs) requested additional

information on the FDA’s Long-term

Information Sharing Agreements

(20.88) that could be established be-

tween the FDA and Indiana LHDs.

Indiana’s Rapid Response Team

(RRT) had partnered with the FDA in

conducting recall audit checks to evalu-

ate the effectiveness of the recall and

ensure product is pulled from shelves if

found to be available to consumers. The

FDA had provided distribution lists

which are unable to be disclosed to

local health departments (LHDs) that do

not have confidentiality agreements

with the FDA. Conversely, distribution

lists provided by the implicated estab-

lishment are able to be shared with

LHDs. Since the FDA provided the dis-

tribution lists, our office contacted retail

establishments in your county to con-

duct the recall audit checks.

In the future, we are looking to

develop a more collaborative local/

state/FDA program involving voluntary

LHD participation in confidentiality

agreements with the FDA to facilitate

greater information sharing capabilities.

LHD staff are key members of the

Nationally Integrated Food Safety Sys-

tem (IFSS) who serve as front line hu-

man illness investigators and food ser-

vice regulatory officials. Ill persons pro-

vide food histories that often indicate

that the point of purchase/service was a

retail food establishment. LHD food

inspectors, because of their relationships

with facility managers and first-hand

knowledge of facility operations, are

uniquely positioned to prevent illnesses

and save lives during contamination

incidents by:

Interviewing newly identified cases

of illness to determine likely sources

of illness and routes of transmis-

sion,

Conducting traceback investigations

that can better pinpoint food/feed

product(s) and ingredients causing

an outbreak, and/or

Conducting recall audit checks to

assess the effectiveness of control

measures.

In the future, ISDH plans on work-

ing with the FDA to develop a program

to improve multiagency responses. Sign-

ing a 20.88 agreement does not obligate

a LHD to do any additional response

activities but would provide a mecha-

nism allowing the FDA’s non-public in-

formation to be shared with a LHD on a

mutually agreeable “as needed” basis.

LHDs with large populations or histories

of frequent foodborne illness outbreaks

would most likely be encouraged to ob-

tain long-term 20.88 agreements. LHDs

with smaller populations or infrequent

foodborne illness outbreaks would likely

be encouraged to apply for case-specific

20.88 agreements to facilitate infor-

mation sharing when necessary.

For additional information the FDA

has developed several resources to assist

local and state agencies to ensure their

staff are appropriately informed and

trained and protect FDA provided infor-

mation from further disclosure:

Information Paper Overview Of

Commissioning And Information Sharing

Agreements With State And Local Gov-

ernment Officials - http://www.fda.gov/

downloads/

ForFederalStateandLocalOfficials/

UCM358066.pdf

FDA Powerpoint Presentation –

https://www.foodshield.org/index.cfm/

discover-tools-links/training-videos/single

-signature-20-88/

By Kris Gasperic, ISDH FPP

Page 5 FoodBytes

Improve Outbreak Response Using Environmental Assessments / 20.88 Information for LHDS

The Centers for Disease Control

and Prevention (CDC) has now closed

an investigation into SoyNut Butter

products. During the investigation Indi-

ana was involved in locating products

still in stores. The products were made

by Dixie Dew Products Inc. of Erlanger,

Kentucky and were involved in a multi-

state E. coli 0157:H7 (STEC) outbreak

associated with all Soynut Butter Com-

pany’s I.M. Healthy Soynut Butter and

Granola products. Thirty-two people

were infected with the outbreak strains

found in 12 states. Twelve people were

hospitalized and nine developed hemo-

lytic uremic syndrome (HUS). No ill-

nesses were reported in Indiana.

The FDA suspended the firm’s Food

Facility Registration at the end of

March. At that point no additional

product could be distributed, however

product was still found on shelves and

FDA requested Indiana to do an effec-

tiveness check.

In all, 76 locations were contacted

between April 6, 7 and 19th and 25% of

those establishments had found product

on their shelves.

When the full recall effectiveness

check was accomplished on the first

day, the ineffectiveness rate was higher

at 39% because nine locations either

had product on their shelves or did not

have the product on their shelves but

did not receive the original or the ex-

panded recall notice. Therefore, the

actual ineffectiveness rate may be higher

than the 25% for both days. In total,

approximately 124 implicated products

were removed from the shelves due to

this response that reduced the potential

for consumer exposures.

April 6th - A full recall effectiveness

check was accomplished on the first day

and assessed both if the product was

available and if they received the recall

notifications. Nine (39%) out of the 23

locations indicated ineffective recalls

based on the full audit criteria. Approxi-

mately five (22%) out of the 23 retail

locations contacted identified that they

had implicated product available to

consumers.

April 7th - On the second day only

the locations that had the product on

their shelves were counted. Approxi-

mately 14 (26%) out of the 53 locations

contacted reported that there was prod-

uct available to consumers.

Since we only assessed the receipt

of the recall notification the first day,

only those reporting product on their

shelves were included in the effective-

ness rate for both days.

The problems identified that may

have interfered with the effectiveness of

the recall in several retail location in-

cluded one or more of the following:

One or both recall notifications

were not received,

Recalled products were removed

and then restocked again with

more implicated products,

A false recall notification that

implicated the wrong products

from the same company (corn flake

and tortilla crumbs) was received.

This product has a long shelf life

and may still be in homes or institutions

using this product as a substitute for

peanut butter for persons with peanut

allergies. Children are especially at risk

due to age and the incident of peanut

allergies.

By Laurie Kidwell, RRT Supervisor,

ISDH,FPP

Page 6 FoodBytes

Soynut Butter Traceback

In May, FDA announced what they

are working on improving responses.

Indiana RRT is taking a leader-

ship role with the exercise developed

by Laurie Kidwell, Insider Edition, at

the Campus Café being used in 2

states besides Indiana. Stay tuned as a

new exercise is launched focusing on

manufacturers: Insider Edition at the

Delicious Dessert Company.

The 2016 Indiana Food Protection

Symposium was held in Indianapolis,

Indiana on November 15-16, 2016. The

symposium provided a unique forum

for learning directly from local, state,

and national retail food safety experts

and offered important networking op-

portunities. Thirty-nine state, local, and

national speakers were selected to pro-

vide the most current information. Top-

ics were based on a survey of local

health departments and included the

Food Safety Modernization Act (FSMA)

relationship to retail. The comprehen-

sive event featured emerging issues, skills

building, and updates on state and fed-

eral food safety regulations and policies.

This symposium was of particular inter-

est to food protection regulatory au-

thorities, academia, extension educators,

industry, and others.

A historical perspective of Indiana

and national food protection was fea-

tured with the assistance of a graduate

student intern Mariah Crawford and Joe

Corby from AFDO; this complimented

Indiana’s 200th Anniversary Celebration.

The food symposium allowed indi-

viduals to obtain continuing education

contact hours which helps with the con-

tinuing education and training element of

program standards. In addition, standard-

ization credits were available to those

attending the symposium which helps

with the field standardization compo-

nent.

Multiple elements of program stand-

ards were incorporated with talks such

as: Using Social Media to Detect Potential

Foodborne Outbreaks, Indiana Food

Recall and Complaints Updates, and

Building a Statewide Food Protection

Database.

The newly funded Rapid Response

Team (RRT) program was represented in

a video introducing federal and state

employees.

This was the first symposium held

since 2008.

Indiana considers food safety to be a

public health priority for prevention and

reduction of foodborne illness and

deaths.

Page 7 FoodBytes

Highlights from the 2016 Indiana Food Protection Symposium

Art Czbaniuk, Director, FDA Detroit Dis-

trict Office, Keynote–The Future of Food

Law

Haley Oliver, PhD, Director, Purdue

University Department of Food Science,

Listeria monocytogenes-Studies on Lm at Retail

David McSwane, PhD, National Chair,

Conference on Food Protection, The

Conference for Food Protection and its

Role in Promoting Retail Food Safety

By Sharon Farrell ISDH FPP,

Stan Danao ISDH FPP, Photographer

Indiana Food Protection

Founded 1907

Legislative Updates

Three food safety related issues were

addressed in the recently concluded

2017 session of the Indiana Legislature.

HEA 1336

Effective immediately, this law modi-

fied Indiana Code (IC) 16-42-1-18 to

change the number of days to detain

or embargo a food, drug, device or

cosmetic from 5 to up to 15 days.

The Public Notice of Embargo

forms/tags will be updated by ISDH,

and a template distributed to Indi-

ana food regulatory agencies.

HEA 1336

Effective immediately, this law adds

IC 16-42-1-35 to provide, for pur-

poses of IC 5-14-3-4, that if an indi-

vidual files a complaint concerning

an issue related to food safety or a

food borne illness, the following

information of the individual is to be

kept confidential:

Name.

Address.

Telephone number.

Electronic mail address.

Personal health information.

Any other information that could

identify the complainant.

SEA 77

Effective July 1, 2017, the terms

“micro market,” “micro market dis-

play,” and “vending machine” are

now defined in Indiana Code. The

law also adds a new section IC 16-42

-5-32, which says that under certain

conditions a person-in-charge is not

required to be present at a micro

market. These requirements are

planned to be incorporated into the

next retail food establishment rule

update.

These bills passed into law can be re-

viewed at: https://iga.in.gov/

legislative/2017/bills/

Thank you to all who commented

on the Working Draft of 410 IAC 7-26

for Interested Parties. A meeting will be

held the end of June that includes many

of those who commented.

….

The implementation of the

USAFoodSafety food inspection report-

ing software for ISDH and multiple lo-

cal health departments draws near.

Testing of the system will occur

throughout June. A training session will

be held for all current users on July 11-

13, 2017. The system will go live the

following week.

…

Please note the Home Based Ven-

dors Basics presentation slides are avail-

able on the Farmers Markets / Home

Based Vendors page of the ISDH FPP

website: http://www.in.gov/

isdh/27353.htm

We were

saddened by the

sudden passing

of Mark Mattox

on April 13,

2017.

Mark was

employed as a

member of

the Indiana

State Depart-

ment of Health

Food Protection Program (FPP) from

March 1, 2004 until his passing.

He initially served on a grant posi-

tion as a Public Health Administrator 1

Food Defense Program Coordinator

covering the Northern half of Indiana.

During August 2006, he accepted an

Area Food Specialist position in East

Central Indiana as a Food Scientist 3

and conducted both Retail and Whole-

sale food inspections, as well as worked

and trained with local health depart-

ment staff. During December 2015,

Mark was promoted to a Food Scientist

2 and continued to serve FPP as a spe-

cialist in the areas of bottled water in-

spections and as the Indiana State Stand-

ardized Shellfish Sanitation Officer re-

sponsible for evaluating facilities that

process or distribute raw molluscan

shellfish in interstate commerce, among

his other routine inspection duties.

Mark was a 100 percent team play-

er in the Program and was always will-

ing to reach out and assist his fellow

staff members and local health depart-

ments, as well as representatives of the

food industry. Members of FPP looked

to Mark as a team leader as he demon-

strated such enthusiasm and desire to

make Indiana foods safe and whole-

some. His personality served him well

as he enjoyed positive working relation-

ships with those establishments with

whom he interacted. Mark will be

greatly missed by his friends and work

associates and his influence will be felt

for many years to come.

Written by George Jones and Krista Click

Page 8 FoodBytes

From the Director’s Desk

Pictured, Krista Click

@

Jerome Adams, MD

State Health Commissioner

Eric Miller

Chief of Staff

Dr. Judith Lovchik

Assistant Commissioner,

Public Health Protection and

Laboratory Services

Editorial Staff

Sharon Farrell, MS, RD

FoodBytes Editor

Krista Click,

Food Program Director

Email

food@isdh.in.gov

Tidbits, Crumbs, and Leftovers

Food Protection

Program

Indiana State Department of Health

Food Protection Program

100 N. Senate Ave., N855

Indianapolis, IN 46204

Phone: 317-234-8569

Fax: 317-233-9200

FIND US ON THE WEB!

http://www.in.gov/isdh/20640.htm

or at www.foods.isdh.in.gov

Send your questions and comments to the e-mail or postal address on this page.

FoodBytes is published by the

Food Protection Program, Indiana State Department of Health.

Basic Training Online for LHDs

Here are two ways local and state

health department personnel can take

online food safety courses:

The first is ORA U. Enroll and take

courses by going to this link:

https://www.fda.gov/Training/ForState

LocalTribalRegulators/ucm119016.htm

To see the basic curriculum required

for retail foods, go to:

https://www.fda.gov/Training/ForState

LocalTribalRegulators/ucm119025.htm

The second option with additional

courses is the Pathlore Learning Man-

agement System. The link is:

http://orauportal.fda.gov/stc/ora

To get a user name and password select

“System Help/Support”.

Online training is a great way to

acquire a basic knowledge of Food Pro-

tection standards required for accredita-

tion.

Need Educational Posters/Videos

for Retail Food Employees?

The FDA Oral Culture Learner Pro-

ject published new materials with more

to come.

Educational materials languages

include: Hindi, Korean, Russian, Sim-

plified Chinese, Spanish, Vietnamese,

and Arabic.

Paste this link into your browser:

https://www.fda.gov/Food/GuidanceRe

gulation/RetailFoodProtection/Industry

andRegulatoryAssistanceandTrainingRes

ources/ucm212661.htm#posters

There is also an online order form for

free materials.

FSMA Information and Feedback

Mechanisms

For the latest information about

FSMA and the FDA internal imple-

mentation efforts:

Web Form (everybody): To sub-

mit a question about FSMA and

FSMA implementation, visit

www.fda.gov/fsma

FDA Commissioned Officials:

https://www.foodshield.org/me

mber/login/

New Food Handler (Manager)

Training Option

If you need a Food Manager Certifi-

cate, there are now five (5) approved

providers. The Food Protection

webpage is:

http://www.in.gov/isdh/21059.htm